1- Rinse and drain the oat groats. In a bowl combine the oat groats (or pinhead oats) and rolled oats and cover with purified or filtered water,
keeping the water level about a inch (1 cm) above the
oats. Soak for 8 hours.2- In a high speed blender, blend the soaked oats with the soaking water until smooth. If to thick add more water. (The fermentation process does not thicken the yogurt). Pour the mixture in a large glass bowl.

3- Loosely cover the bowl with a lid or a cheese cloth and let the mixture sit or 1-3 days. Stir with a wooden spoon every 8 hours. The length of fermentation process will depend on kitchen temperature or on how tangy you want it.

You can blend this yogurt with nuts, frozen berries, honey… Whatever you like! This is a simplified version of Anya’s recipe,so if you are really kin to know more buy her book. (http://golubkakitchen.com/about)

We have raw oat porridge for breakfast normally. Do you leave the oats soaking overnight and them eat in the following morning?
If you do like that the yogurt will be quite different. Try and let me know. 🙂